Saturday, November 29, 2008
**Southwestern Turkey Hash**
1/2 C Diced Sweet Onion
6 Small Red Potatoes, sliced in thin rounds
1 Yellow Bell Pepper, Sliced
1 C Quartered Grape Tomatoes
2 C Turkey, I just run though and quick chop this
1/2 C Cilantro
1 Pickled Jalapeno, chopped
Cheddar Cheese to sprinkle over the top (about 1/2 C)
Tony Chachere's Cajun Seasoning to taste
(If you're not a big fan of hot, leave out the jalapeno and be sparing with the Cajun seasoning)
1. Heat large pan with oil in it (enough to cover the bottom of the pan) over medium high heat. Once skillet is hot, saute onion and potato until potato begins to brown around the edges, stir so that it browns on both sides. Season with Cajun seasoning.
2. Once potato is ready, drop turkey into skillet, saute about one minute. After a minute, drop in bell pepper.
3. Add chopped jalapeno and tomato, saute another two minutes. Turn off heat, sprinkle cheese and cilantro over top and serve!
Friday, November 28, 2008
Living Waters on Lake Travis - where we stayed is an amazing private residence located in Spicewood, Texas.
We had an amazing time and had a fantastic meal, which included my permutation of a favorite stuffing recipe.
**Three Bread Sage Stuffing**
12 Tablespoons (1 1/2 sticks) sweet butter
2 1/2 cups finely chopped sweet onions
3 tart apples (I prefer Granny ), cored and chunked; do not peel
1 pound lightly seasoned bulk sausage
8 strips thick center cut bacon (cut into bite-sized pieces)
3 cups coarsely crumbled cornbread (homemade)
3 cups coarsely crumbled whole-wheat French bread
3 cups coarsely crumbled white bread (preferably French)
2 teaspoons dried thyme
1 teaspoon dried sage, salt and freshly ground black pepper, to taste
2 teaspoons dried rosemary
1 1/2 cups shelled pecan halves
2/3 cups roasted chestnuts
1 14 oz can chicken broth
1. Melt half of the butter in a skillet. Add chopped onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.
2. Melt remaining butter in the same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl.
3. Crumble the sausage and put bacon into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage and bacon to the mixing bowl and reserve the rendered fat.
4. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
5. If you do not wish actually to stuff the bird, spoon it into a casserole. Cover casserole and set into a large pan. Pour hot water around the casserole to come halfway up the side. Bake for 30 to 45 minutes at 325°F., basting occasionally with cooking juices from the bird or with the reserved bacon/sausage fat and chicken broth, if necessary. This makes a pleasantly moist stuffing but not overly wet.
Makes enough stuffing for a 20-pound turkey, to make 12 to 14 portions.
Sunday, November 23, 2008
*1 Large onion sliced into thin wedges
*3 Large carrots, sliced
*4 Stalks celery, sliced
*4 Cloves of garlic, sliced
*4 Beef shanks (3-4 lbs)
*1 1/2 TBSP Herbs d'Provence
*2 Tsp Salt
*2 Tsp Black Pepper
*1 C Beef Broth
*1 TBSP Beef Bullion
*1 8 oz can Tomato puree
*1 C Dry White Wine
*1/8 C flour
*1 small clove garlic, minced
*Zest of 1 large lemon
*Juice of 1/2 large lemon
*1/2 C chopped parsley
1. Coat crockpot with cooking spray. Place salt, pepper, beef bullion, tomato puree in crockpot with wine and beef broth, mix well. Season beef shanks with salt and pepper - brown on the stove. After both sides have browned, add meat and veggies to crockpot. Cover, cook on LOW 7-8 hours or on HIGH 4-5 hours, or until tender.
2. Transfer shanks and veggies to serving platter; cover with foil to keep warm. Turn crockpot to HIGH, mix flower with a few TBSP of water and mix until smooth. Stir liquid into cooking liquid to create sauce. Cover; cook on HIGH 15 minutes or until thickened.
3. Serve sauce over shanks and vegetables. Combine parsley, minced garlic, lemon zest and lemon juice. Sprinkle parsley combination over shanks.
This is excellent with a crusty bread.
So this morning, along with enjoying the recaps and highlights the Austin American Statesman has in the Sports section, I made a sugary sweet version of french toast and my favorite accoutrement, bacon!
*2 large eggs, well beaten or use egg substitutes
*2/3 cup sugar
*1/2 teaspoon vanilla extract
*sliced bread - Left Over French Bread is my bread of choice
*butter-flavored cooking spray or oil
Beat together the eggs,sugar,and vanilla extract. Dip each slice of bread into the batter to coat both sides. Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil). Brown well on both sides,but don't let burn.
Some people add powdered sugar and syrup to French toast but this recipe is so sweet I don’t think it’s needed at all. the number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.
Saturday, November 22, 2008
1 cup butter
2 cups brown sugar
2/3 cup corn syrup
1/4 cup molasses
2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
1 cup roasted peanuts
Preheat oven to 250 degrees. Place popcorn in baking dishes (I split this between two dishes) and mix in 1/2 cup peanuts in each dish.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, molasses and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
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